A Quick Guide to Pairing Natural Wine

Quick Pairing Tips

When it comes to pairing food with wine, trust your gut! Natural Wines are generally more acidic, light, and refreshing, which means they’re super food friendly.

We believe there are no “rules” for pairing wine (yes, even a light red can go great with certain fish dishes), but there are some general guidelines that can be used as a jumping off point for your own experimentation:  

• Sparkling Whites go great with seafood, and anything salty or deep fried! Try a pet nat paired with oysters, sushi, or cheese croquettes. 

• Mineral Driven Whites pair lovely with fresh, tangy flavors, like citrus, raw onions, pomegranate, and green vegetables. Try a Grüner Veltliner with a grapefruit and goat cheese salad.  

• Dry Roses are lovely with rich, cheesy dishes. A personal favorite: grilled cheese and cold rosé. 

• Light Reds go great with savory, earthy flavors, and hold up to zesty tomato sauces. Try a Pinot Noir at your next pizza night. 

• Big Reds go great with red meat, and heartier dishes. Try a Cabernet Sauvignon or a Cab Franc along with roasted lamb chops or a vegetarian chili. 

• Like with Like: as the old saying goes, “what grows together, goes together!” Try pairing a wine from a specific region with food from the same country. Try a Rhone Viognier with a french onion soup, a Loire Valley white with chèvre, an Italian Sangiovese will play nicely with every meat and mushroom pasta in the book! 

Finally, get creative! Try pairing your wines with your favorite foods, and take note of what you like and what you’re interested in to find your favorite combinations.